Bang Bang Chicken Skewers
Grilled chicken skewers coated with a creamy, sweet-spicy bang bang sauce, perfect for weeknight dinners or gatherings.
Ingredients
For the Chicken Skewers
- 1 pound chicken breast, cut into bite-sized pieces Boneless chicken breast cooks quickly.
- 8 pieces bamboo skewers, soaked in water for 30 minutes Soaking prevents burning.
For the Bang Bang Sauce
- 1/2 cup mayonnaise Use light mayo or Greek yogurt for a lower-fat option.
- 1/4 cup sweet chili sauce Can be swapped for hoisin or rice vinegar for less sweetness.
- 1–2 tablespoons Sriracha Adjust to taste for spice level.
- to taste Salt and pepper Use to season the sauce.
Optional Garnish
- chopped green onions For garnish.
- sesame seeds For garnish.
Instructions
Preparation
- Preheat your grill to medium-high (around 400°F). Oil the grates to prevent sticking.
- Make the bang bang sauce: in a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and a pinch of salt and pepper. Taste and adjust heat or sweetness.
- Thread the chicken: divide the bite-sized chicken pieces evenly among the soaked skewers, leaving a little space between pieces for even cooking.
Grilling
- Place the skewers on the preheated grill. Cook for 10–12 minutes total, turning every 2–3 minutes so all sides get char marks.
- During the last 2 minutes of grilling, brush or drizzle the bang bang sauce over the skewers so it warms and glazes without burning.
Serving
- Remove from grill, let rest for 2 minutes, then sprinkle with chopped green onions and sesame seeds if using. Serve warm.
Notes
Chicken should reach 165°F in the thickest piece for safety. Store leftovers in an airtight container for 3-4 days. Reheat gently to avoid drying out.